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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Easy and Elegant Pork

I got some pork at Costco. I can't tell you what the cut is because I separated the pieces and froze them individually, and now can't remember what the package said. But I usually use pork tenderloin for this. This recipe is so easy, and you can also use chicken instead.

The pork I used for this, is the same cut I used to make Indonesian Pork, which also turned out to be pretty tasty.

Above: Here's the pork ready to go into the oven.

Easy and Elegant Pork
Adapted from
Makes 6 servings

  • 2 lbs pork tenderloin
  • 2 cups Italian seasoned breadcrumbs
  • 1/3 cup olive oil
  1. Preheat the oven to 425F and line a baking sheet with foil.
  2. Combine the breadcrumbs and oil well. I use a little less oil than the recipe calls for but the mixture is still moist enough.
  3. Press the breadcrumb mixture all around the pork and place on the prepared pan. You can sprinkle any extra breadcrumbs on the top if you like.
  4. Bake for about 35 minutes or until the pork is cooked through. Remove from the oven and rest for 10 minutes before slicing.
  5. Easy enough?


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